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A good recipe for fresh zucchini is handy any time of year, and it's especially welcome during "Farmer's Market Season".  This recipe comes from Molly & Chick Curry, who are Best Cooks on the Block from West Allis, Wisconsin

2 TBSP oil
1 small onion, diced
1 clove garlic, minced
1/2 green pepper, cubed
1 small rib celery, diced (optional)
1/2 green pepper, cubed
2 medium zucchini, peeled & cut into 1/2" cubes (OR 4-5 small)
1/2 cup sliced mushrooms, fresh (optional)
1/2 tsp dried oregano, or to taste (optional)
salt & pepper, to taste
1 large tomato, chopped (or more to taste)
grated parmesan cheese, to taste (OR Romano Cheese)

In skillet, heat oil.  Saute onion, garlic, celery, if desired & green pepper over medium heat until soft, about 10 minutes.

Add zucchini & mushrooms, cover & simmer 6 to 8 minutes or until zucchini is crisp-tender.

Season with oregano & salt & pepper.  Add tomato & toss.  Simmer uncovered about 5 minutes, stirring occasionally. 

Add cheese & toss lightly.  Serve at once.  Makes 4 servings.

NOTE Cooked green beans can be used instead of zucchini.

Posted by: wee wifey at 08:01 AM | Comments (2) | Add Comment
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